Big bone with sauce

Big bone with sauce

Introduction:

"There are so many kinds of delicacies that you can't be reserved and lady when you face them. Sauce Dagu is one of them. Sauce big bone is a bold man: thick and strong, ruddy complexion, fat but not greasy, but also unique connotation --- bone marrow is also very delicious. Generally, when you know the dish of sauce bone, you will wash your hands and wait for it. When the stewed sauce bone is on the table, you won't be humble, because you can't be elegant and reserved. After the sauce, the pork bone is fragrant but not greasy. It tastes delicious and bold. It chews left and right. The most enchanting moment is the moment when the fragrant bone marrow is sucked into the mouth with a straw: a strong fragrance goes straight to the brain. Sauce big bone is a kind of delicious food with rich sauce flavor, which is made by chopping the big cavity bone of pig from the middle, soaking it in cold water for several hours, and then slowly stewing it with spices. In making sauced bone, attention should be paid to the treatment of pig bone and the spices for stewing. Pig bone blood water should be soaked in cold water for a long time, which can better maintain the meat flavor. If the method of blanching is used, because the raw materials are large and there are many, it takes a long time to boil and stew to get rid of the blood, which is easy to cause the loss of meat flavor. "

Production steps:

Step 1: wash the pig leg bone and chop it with a knife in the middle to leave a deep impression.

Step 2: hold the kitchen knife with your left hand and hold it firmly. Hold the big bone with your right hand.

Step 3: aim the chop mark on the pig bone at the back of the knife and smash it hard, and the pig bone will be broken. The pig bone treated in this way has neat stubble, no broken bone, and can better retain the integrity of bone marrow.

Step 4: put the chopped pig leg bone into a large basin, fill it with water and soak it for about 4 hours, then change the water several times.

Step 5: spices used in sauce Dagu: Cinnamon, Xiangye, star anise, caokuo, Jiaojiang, ginger, etc. if you like strong fragrance, you can put a clove.

Step 6: add enough water to the pan, pour in two spoonfuls of soy sauce and spices.

Step 7: put the marinated pig bones into the pot, boil them over high heat, skim off the foam and simmer over low heat for 1 hour.

Step 8: in order to increase the sauce flavor of pig bone, you can put in two spoonfuls of flour sauce (northeast sauce is the best) and an appropriate amount of refined salt. Simmer for 20 minutes.

Materials required:

Pig leg bone: 2000g

Cinnamon: moderate

Fragrant leaves: appropriate amount

Star anise: right amount

Tsaokuo: moderate amount

Ranunculus japonicus: moderate amount

Ginger: moderate

Refined salt: right amount

Flour paste: right amount

Note: 1. The blood water is soaked in cold water for a long time instead of the more time-saving blanching water, in order to better maintain the meat flavor. If you use the method of blanching, because the raw materials are large and more, you need to stew for a long time to get rid of the blood, which is easy to cause the loss of meat flavor. 2. The remaining broth can be used to make marinated eggs, smoked eggs, marinated meat, etc. 3. Bone marrow contains high cholesterol and fat, so it is not suitable for people with high blood pressure and obesity.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: spiced